Hey crash, since everyone on here agrees that multiple backups are needed perhaps you can run a Department of Redundancy Department.:D
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Hey crash, since everyone on here agrees that multiple backups are needed perhaps you can run a Department of Redundancy Department.:D
Not bad. Not bad. Would kind of go hand in hand with the QC Department. OK - Just send me two of everything.
Man!! Are you kidding me? It's a Department of Redundancy Department. "Send me two of everything, TWICE". Jeepers.
Tahyo this is a banner year for bugs. My son with 6 drop nets caught 2 sacks of BIG deep water bugs in 3 hours today along the levee. I will post some pics when we boil again probably Wed.
Please do... I'm one home sick Coonass when it comes to mud bugs and the other goodies.Quote:
Originally Posted by cajun swamp hunter
Set some traps in the Chicago River or Channel Lake or Fox Lake or that big honkin sewer to the east.
They ain't the same Rick. Even with La. people there's the principle of "where" crawfish come from. I can remember years back when Texas got into the crawfish industry. If you lived in La., you wouldn't touch them with a ten foot pole. China is into the industry although they sell the packaged tail meat here in the U.S. It's about all I can get here in Illinois and when I can't take it anymore, I'll go buy a couple lbs. to make etouffee, but I'm not happy about it. The taste just isn't the same when you grew up with La. crawfish.Quote:
Originally Posted by Rick
Crash, I knew you would be loyal from the start!:)Quote:
Originally Posted by crashdive123
A man is only as good as his word.
Damn straight!:D
I'm trying not to start another thread just for this, but for any of you folks that bbq with lump charcoal and have a "Menards" home center nearby, they have the Royal Oak Steak House Blend lump charcoal on sale for $4.00 a bag (8.8 lbs made in USA). I've used quite a few different lump charcoals with this particular brand being my favorite.
Anyway, I had to go there for something else this morning and saw the sale, picked up 12 bags. I think I'm pretty well set for a while on charcoal.
I stuffed the center of a couple of meatloaves with some Swiss cheese and sliced bell pepper and smoked on my pit using cherry wood chunks. Simple sauce of catsup, brown sugar, dry mustard and a hint of cider vinegar put on when done.
Yea... it was good.
http://i106.photobucket.com/albums/m...meatloaf03.jpg
Sweet. I love meatloaf, too.
Just got a bunch of chicken thighs and breasts marinated and on to the smoker. It was not suppose to rain today and I was going to put the meat on a bit later, but we caught one little shower already and looks like we may get another one. I had to put a tarp up over my pit in case it does.
Ya'll should know me by now.... can't stop making and eating the good stuff!
Rick... (or anyone else that is interested) Here's a great little modified Memphis bbq sauce I concocted especially for chicken.
Single batch, enough for maybe 9 - 11 pieces.
1/4 cup of finely minced onion (sweet or vidalia preferably)
3 Tablespoons of butter
In a bowl mix the following:
1/4 cup of Worcestershire sauce
1 oz can of tomato sauce
1/4 cup of catsup
2 Tablespoons of brown sugar
1/3 cup of honey
1 - 2 Tablespoons of cider vinegar (to your own taste)
1 teaspoon of salt
1 teaspoon of fresh ground black pepper
1/8 teaspoon of cayenne pepper (or to taste)
dash of tabasco sauce
In a sauce pan, melt the butter on medium to medium low heat and add the onion. Sautee till the onion (stir often and watch close) turns a nice brown but DO NOT CARAMELIZE!
Add the bowl of other ingredients and using a whisk, mix everything over low heat real good. Heat for about 20 minutes making sure that it does not scorch.
If you don't need to use it right away, just turn the heat off and cover. It'll be fine till you need it.
This is nothing more than a modified Memphis style sauce. My wife is not crazy about vinegar so I toned the vinegar down and added the honey.
I'm hard pressed to shy away from marinating chicken in Italian dressing. We love it that way. But your recipe sounds good.
Rick, I do marinate my chicken in just generic Zesty Italian dressing for about 3 hours. I can't imagine doing it any other way. I don't put the sauce on till the last 1/2 hour if it's on the smoker, sometimes not at all and just have it at the table.Quote:
Originally Posted by Rick
I love chicken thighs better than I do breasts and the combination of the above... man.. you eat like Royalty!
Those do look good and I'm not a thigh man. Breasts are more my style.:rolleyes:
Imagine that :eek:
This weekend's fare is beef ribs marinated in hoisin sauce then smoked for 3 hours, then wrapped in foil for 2 hours then back out of foil for an hour. Never used hoisin sauce before so as good as they look now, the results remain to be seen.
Here's the before pic.
http://i106.photobucket.com/albums/m...h_beefribs.jpg